Pork Fried Rice (猪肉炒饭)
Delicious pork fried rice made in less than 20 minutes. Enjoy the mix of fluffy rice, tender pork and crunchy veggies coated with umami-filled seasoning.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp oyster sauce (see note 1 for substitutes)
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/8 tsp ground white pepper
- 2 tbsp neutral cooking oil (divided)
- 2 eggs, lightly beaten
- 1 cup minced pork ()
- 1 small onion, diced
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1/2 cup peas ()
- 1/2 cup carrot, diced ()
- 3 cup cold cooked white rice ( (see note 2))
- Scallions, finely chopped (for garnishing)
Instructions
- 1
In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce and white pepper. Set aside.
- 2
Heat an empty, well-seasoned wok over high heat until smoking hot. Add 1 tablespoon of oil (see note 3 if using other cookware). Swirl to coat a bigger perimeter.
- 3
Pour in the beaten egg. Once it begins to set at the bottom, stir to help the running part flow. Use a spatula to scramble so that it turns into small pieces. Transfer out and set aside.
- 4
Pour the remaining 1 tablespoon of oil into the wok. Add minced pork. Spread and flatten it to ensure maximum contact with the wok. Wait for the bottom part to get lightly browned. Then flip and stir to fry it thoroughly.
- 5
Once the pork loses its pink colour, add onion, garlic and ginger. Fry until the onion becomes a little transparent.
- 6
Stir in peas and carrots. Retain the high heat to fry for 30 seconds or so. Add rice and return the egg to the wok. Cook for a further 30-40 seconds.
- 7
Pour the sauce mixture over. Toss and stir constantly to ensure an even coating. Once all the ingredients are piping hot, turn off the heat. Sprinkle scallions over and give everything a final toss.